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    Salsa Potato Skins


    Source of Recipe


    Ethel I. Baker Fund Raiser Cook book, 1989, from Laura Murphy

    List of Ingredients




    5 large russet potatoes
    1/3 cup melted butter or margarine
    1/4 cup chopped green onions
    3/4 cup shredded Cheddar cheese
    3/4 cup shreeded Monterey Jack cheese

    Recipe



    Pierce potatoes with a fork. Microwave on HIGH for 15 minutes, turning every 5 minutes. Let the potatoes cool enough to handle. Cut each potato in half lengthwise into quarters. Scoop out pulp, leaving a 1/4 to 1/8 inch shell.
    Brush shells inside and out with melted butter.
    Preheat oven to 500 F. Place potato shells skin side down on a foiled-lined broiler pan. Bake potato skins until crisp and browned, about 15 minutes.
    Preheat broiler. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.
    Place potato skins over a serving platter. Serve with your favorite salsa.

 

 

 

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